Pages

August 26, 2011

A Colorful Gratin Dauphinois

The first time I had potatoes Gratin, they were homemade by mom. I thought it was one of the most delicious side dishes I had ever had. Natural carbs with gooey cheese, butter, and crustiness from the oven, (plus other ingredients) is the perfect combination for comfort food.

As you may have guessed, the technique was originated in France. Dauphinois is just a term referring to the French region of Dauphiné.

I am a fan of color. It is my biggest inspiration in my photography, so when I found this colorful recipe of Gratin Dauphinois, I was stoked. I also love the way it was visually recorded by, Béa, one of my favorite food photographers. Her secret ingredient: pink turnips.

1. Rub a 12 x 8.5-inch baking dish with two halves of one garlic clove. Butter the dish generously. Slice the halves of garlic and place them at the bottom of the dish. Set aside.

2. Preheat the oven to 400 F.

3. In a pot, heat the milk and heavy cream with the remaining garlic halves and the thyme. Bring to a simmer and then stop the heat. Cover and let infuse for 30 minutes. Strain, discarding the garlic and thyme, and reheat.

4. Tightly arrange the slices of vegetables at the bottom of the dish, alternating between one layer of potato slices, one layer of sweet potatoes and one layer of turnips. Repeat until you run out of ingredients.

5. Add the sage and then pour the milk/cream batter over the vegetables — the milk should cover the vegetables. Season with salt and pepper and sprinkle with the nutmeg. Top with the grated cheese.

6. Bake the gratin for 50 minutes to 1 hour, or until the top has a nice golden color. Serve warm as a side dish.